Fajita Quinoa – “A Salad For Each Week” #16

After a few weeks of Christmas happenings, traveling to see family, and getting back into the swing of the normal school-year schedule, I am now finally posting a salad recipe that is yet another grab-and-go dish in my “A Salad For Each Week” series.
This salad is based on my infatuation for all Mexican food- particularly fajitas! I love the taste of all the peppers and onions in this sizzling meal, so I concocted this lighter and healthier version that is still full of flavor.

Fajita Quinoa

2 cups cooked quinoa

1 green pepper, sliced

1 red pepper, sliced

1 cup sliced onion

2 garlic cloves, minced

1 tablespoon coconut oil

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon black pepper

Dash of sea salt

1 tablespoon fresh cilantro, chopped

Saute peppers, onion, and garlic in the coconut oil over medium heat for 8-10 minutes. Meanwhile, pour cumin, paprika, pepper, and salt onto quinoa and stir to mix. Once veggies are done, you can either stir them into the quinoa or serve on top of it. Garnish with fresh cilantro. Enjoy immediately or the next day when it is even better! Makes 4 servings.